Display and Service - 2

Food Requiring Special Consideration

For this purpose, you can refer to the list below for special requirements for certain foods:

Food	Requirement
Ground meat	Serving raw or rare ground meat is prohibited due to the potential for growth of pathogenic micro-organisms, which can only be rendered harmless upon cooking to the appropriate internal cooking temperature.
Stuffing, salads, hash, and ground beef	Stuffing, salads, hash, and ground beef are to be discarded after meal service.  These foods are all potentially hazardous from the standpoint of Foodborne Illness and saving them for re-service presents too much risk. Further, salads such as egg, tuna, chicken, etc. and ground meat shall not be used as sandwich filling for box lunches for crews due to their potentially hazardous nature.
Poultry and Seafood	Serving raw or rare poultry and seafood is prohibited.
Fresh Eggs	Serving raw or half done eggs is prohibited.
Hollandaise and other sauces	Hollandaise and other sauces which pending service must be held in the 5°C (41°F) to 60°C (140°F) range may be exempt from the temperature requirements provided they are prepared from fresh ingredients and discarded as waste within three hours after preparation.  Where such sauces require eggs, only shell eggs shall be used.

Milk

All milk and fluid milk products for drinking purposes shall be purchased and served in the original individual container in which they are packaged at the milk plant, or shall be served from an approved bulk milk dispenser.  

Cream, whipped cream, or half and half, which is to be consumed on the premises, may be served from the original container of not more than one-half gallon capacity or from a dispenser approved by the Chevron-appointed adviser.

Food Transit And Transportation

Transit and Transport

Protection of prepared foods during transit from the kitchen for offsite consumption shall include:

1. Application of good hygiene and sanitation practices of the transit facilities or designated vehicles.
2. Application of good hygiene and sanitation practices in loading, storage and transportation of prepared food.
3. Food grade safe transit container shall maintain proper temperature for both hot and cold prepared foods:
• Cold prepared foods must be held and transported at safe temperatures of 5⁰C (41⁰F) or lower.
• Hot prepared foods must be held and transported at safe temperatures of to 60⁰C (140⁰F) or higher.
4. If perishable food cannot be held at the above temperatures, within two hours, the food should be removed and not left out for others to eat. Remove or decline perishable food within one hour of display/delivery if the food is left at room temperature above 32.2⁰C (90⁰F). 

Display and Service - 1

Temperature

• Temperature is the single most important concern for display and service. 
• Potentially hazardous foods shall be kept at an internal temperature of 5°C (41°F) or below or at an internal temperature of 60°C (140°F) or higher during display except that rare roast beef can be held at an internal temperature of at least 57°C (135°F).
• If refrigerated display cases are not available, cold food items such as salads and custard desserts shall be placed on beds of ice.
• Frozen foods shall be held at a temperature of -18°C (0°F) or below.
• Within two hours of delivery, arrange for perishable food that is displayed at room temperature to be removed or refrigerated, and not left out for others to eat. Remove or refrigerate perishable food within one hour of delivery if the room temperature is above 32.2°C (90°F).

Serving of Food

• Where unwrapped food is placed on display (smorgasbords, buffets, etc.), it shall be protected against contamination from the users and other sources by effective, easily cleanable, counter-protector devices, cabinets, lids, cover shield/sneeze guards. These should be 36 centimeters (14 inches) above the food and extend a minimum of 15 centimeters (7 inches) beyond the food.
• Hot or cold food containers shall be provided to assure the maintenance of potentially hazardous food at the required temperature during display:  hot food at or above 60⁰C (140⁰F), cold food at or below 5⁰C (41⁰F).
• If perishable food cannot be held at the above temperatures, within two hours of display (or delivery if prepared off-site), the food should be removed or refrigerated, and not left out for others to eat. Remove or refrigerate perishable food within one hour of display/delivery if the room temperature is above 32.2⁰C (90⁰F). Beyond these circumstances, all perishable food that is displayed at room temperature should be discarded.

Dispensing Utensils

To avoid unnecessary manual contact with the food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves un-packaged bulk food other than raw fruits or vegetables.  These dispensing utensils shall be:

• Stored in the food as long as the handle is long enough to extend out of the food, keeping hands away from the food; OR
• Stored on a clean and sanitized food-contact surface, like a plate/dish; OR
• Stored in running water (i.e., frozen dessert dippers).
• Utensils are to be cleaned and sanitized at least once every four hours during continuous use.

Condiments and Spices

• Store condiments and spices at room temperature unless the label on the item states to refrigerate once opened.
• Condiments and spices shall be covered, and the exterior of the bottles will be wiped clean at the end of each meal with a sanitized cloth and relabeled if necessary.
• Sugar shall be provided only in closed dispensers or in individual packages.  Open sugar bowls are prohibited.  
• Individual portions of food (such as butter and jam), once used by a consumer shall not be used again.